When I first became vegan, I read and heard a lot that hummus was a big part of a vegan diet because it’s so great. I didn’t really understand though. Hummus on bagels? Blegh. Hummus on VEGETABLES? Blegh. I thought hummus made everything it was put on mediocre. My family often ate it with pita bread but I was never into it.
Until one day, after wandering around for several hours looking for a place to eat (as usual), we ran into some girls who told us to eat at a Mediterranean place not too far away, so that’s where we went. It was great food, and they had an AMAZING hummus. A hummus like I’d never tasted before and I loved it.
I now understand the love of hummus everyone’s going on about…Hummus on rice, on cooked vegetables, raw vegetables, pita bread, sandwiches, bagels(my favourite!) and on everything else you could ever imagine. I often have a little bit of a hummus overdose, and have to take a break from it. Just a small one though!
So, I’ve spent the last several months trying to recreate the perfect hummus. This is pretty close and it’s exactly what I love in a hummus. I love lemon juice, don’t love tahini, and love salt! So, if you like those things too…this is the hummus for you.
|My Favourite Hummus
Makes about 1.5 cups of hummus
¼ cup + 1 tbsp lemon juice
¼ cup veganaise (or other vegan mayonaise)
2 cloves of garlic
1 tsp tahini
1.5 tsp salt
1 (19 oz) can of chickpeas, drained and rinsed
shake of paprika
Combine the lemon juice, veganaise, garlic, tahini and salt in a blender and blend until garlic is blended with the other ingredients. Add the chickpeas and blend until smooth, scraping down the edges as necessary so everything gets well combined. Put in a bowl and sprinkle with paprika.